• 미생물학회지
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• 제41권1호
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• pp.38-46
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• 2005

1996년도에 서울${\cdot}$경기지역 소재의 재래시장과 백화점에서 판매되고 있던 계육과 계란을 구입하여 각종 미생물학적 위생실태를 조사하였다. 먼저 계육을 구입처에 따라 구분하고 총균수, 대장균군수와 포도상구군수를 산정하여 오염도를 비교하였으며, 또한 주요 인수공통 병원균들인 Salmonella 속균을 비롯하여 Campylobacter jejuni, Listeria monocytogenes, Staphylococcus aureus 및 E. coli O157:H7에 대해서도 분리율을 조사하였다. 그리고 비교를 위해서 수입판매 되고 있는 미국과 중국산의 수입계육과 국내산 계육에 대해서도 전술한 바의 각종 미생물학적 위생실태를 비교조사 하였던 바 그 성적을 보고하고자 하였다. 먼저 미생물오염도비교조사에서 백화점의 시판계육은 총세균수와 대장균군수에 있어서 재래시장의 시판계육보다도 낮은 세균오염도를 보였지만, 포도상구균수에 있어서는 오히려 백화점의 시판계육에서 더욱 높은 오염도를 나타내었다. Salmonella 속균의 분리율 성적에서는 재래시장의 시판계육이 $76.5\%$의 분리율을 보였고, 백화점의 시판계육은 $60\%$의 균분리율을 나타내었으며, 국내 시판계육 전체적으로는 $68.8\%$의 Salmonella 분리율을 나타내었다. 한편 인수공통 병원균인 Listeria 속균의 분리율 성적은 재래시장의 시판계육이 $73.3\%$로서 백화점 시판계육의 $53.\%$ 보다도 더욱 높았고, 전체적으로는 $63.3\%$의 분리율 성적을 보였다. 반면에 Campylobacter 속균의 경우에는 백화점 시판계육이 $80\%$로서 재래시장의 시판계육의 $53.3\%$ 보다도 높은 분리율 성적을 보였으며, 전체적으로는 $64.0\%$의 분리율을 나타내어 Salmonella속균에 이어서 두 번째로 높은 균분리율을 보였다. 그러나 국내산 시판계육에서 E. coli O157:H7 균주는 전혀 분리되지 않았다. 국내 및 수입산(미국 & 중국) 닭부분육(닭다리, 닭날개 및 발골육)에 대한 각종 미생물의 오염도 조사에서 대장균군수의 경우 양자 간에 비슷한 수준이었으나, 총세균수와 포도상구균수에 있어서는 수입산 계육이 국내산 보다 $10\~100$ 배정도 낮은 오염도를 보였다. 닭날개(Wings)의 경우 국내산에서는 S.typhimurium $(33\%)$이 분리 되었으나, 미국산 닭날개에서는 Salmonella 속균이 전혀 분리되지 않아 대조적이었다. 하지만, 중국산의 닭부분육(혼합육)에서는 S. enteritidis와 L. monocytogenes도 함께 분리되었다. 그러나 부분육의 경우 국내산 및 수입산 모두에서 Campylobacter 속균과 E. coli O157:H7 균주는 전혀 분리되지 않았다. 서울${\cdot}$경기지역의 재래시장과 백화점에서 시판되고 있는 계란 총 446개에 대해서도 동일한 절차와 방법으로 조사하였던바, 재래시장에서 구입했던 계란의 난각부분(Egg-shell)에서만 가금티푸스(fowl Typhoid)의 병원체인 S. gallinarum이 1주$(0.2\%)$만이 분리되었고, 기타 세균으로서는 대장균군이 역시 난각에서 가장 높은 빈도로 분리되었고, 난황(Yolk)에서는 극히 낮은 수준의 세균오염도를 보였다.

• Asian-Australasian Journal of Animal Sciences
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• 제20권6호
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• pp.1002-1006
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• 2007

Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned and killed by conventional neck cut to evaluate the meat characteristics and fatty acid composition of breast meat. Breast meats were removed from each carcass at different post-mortem times. After complete processing, the breast meats were then placed in a polythene bag and kept in a cold storage room at $4^{\circ}C$ for 7 days. The pH of meat samples at different post-mortem times, and meat characteristics and fatty composition at different storage times were evaluated. No significant differences were found in pH at different post-mortem times except at 30 min postmortem, where duck breast showed significantly lower pH than chicken breast. As expected, duck breast meat had significantly higher redness (a*), but lower lightness (L*) value compared to chicken breast. During whole storage time, the a* value remained constant in duck breast. Cooking loss (%) was higher in duck breast compared to chicken breast during the whole storage time. Shear force decreased with increasing storage time in both chicken and duck breast meat, moreover, it decreased rapidly in duck breast compared to chicken breast. The TBARS values increased with increasing storage time in both duck breast and chicken breast meat and was significantly higher in duck breast. The fatty acids (%) C14:0, C16:0, C16:1, C18:2 and C18:3 were significantly higher while C18:0 was significantly lower in duck breast compared to chicken. SFA was increased, while USFA and MUSFA decreased only in duck breast during the 7 day storage time.

• Asian-Australasian Journal of Animal Sciences
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• 제20권8호
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• pp.1278-1284
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• 2007

Changes in the concentrations of biogenic amines (BAs) in fresh beef, pork, and chicken breast and leg were investigated during storage, and the relationship between the content of volatile basic nitrogen (VBN) and BAs was evaluated. As the storage period increased, the levels of putrescine (PUT), cadaverine (CAD) and tyramine (TYM) increased in all the meat samples, except for TYM in beef (p<0.001). The level of BAs in beef, pork and chicken changed but the extent of these changes was different among the kinds of BAs and meats. Measurement of the VBN content was confirmed as a good index for interpreting the specific BAs content in general, such as PUT, CAD, and TYM, as well as evaluating a meat's freshness during storage. However, the kinds of BAs which can be predicted from the VBN content varied in different meats (p<0.05).

• 한국축산식품학회지
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• 제21권2호
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• pp.126-132
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• 2001

This study was carried out to investigate the effect of ultrasonic treatment on physicochemical and sensory properties of cooked chicken meat. Moisture content of ultrasonic treated breast meat was higher than that of control, fat content of control of breast and leg meat were higher than that of ultrasonic treatment, and protein of control of breast meat was higher than that of ultrasonic treatment. Hunters L(lightness)-and a(redness)-value were not different between cooking methods, L-value of breast meat and a-value of leg meat were higher without regard to cooking method. Hunterb (yellowness)-value was not different among cooking chicken meats. Cooking yield was not different between cooking methods, pH of ultrasonic treated chicken meats were higher than that of control. Water holding capacity and salt soluble protein extractability of ultrasonic treated breast meat were greater than that of control. Water soluble protein extractability of ultrasonic treated leg meat was higher than that of control, and shear force value was not different between cooking methods. Hardness, cohesiveness and gumminess were not different between cooking methods and parts of muscle. Springiness of ultrasonic treated leg meat was greater than that of control and chewiness of breast meat was higher than that of leg meat. Aroma, texture, juiciness and overall acceptability were not different between cooking methods, taste of ultrasonic treated leg meat was higher than that of control. In addition, the sensory scores of parts of muscle were affected greater than that of cooking methods.

• 한국가금학회지
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• 제21권4호
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• pp.277-284
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• 1994

The functional properties of mechanically deboned chicken meat(MDCM) from whole carcass, whole carcass without exsanguination, neck without skin, leg hone, and upper back and rib were studied. Also, the effects of adding different levels of gelatin and MDCM to the comminuted meats were investigated. Proximate composition values of MDCM ranged from 54.2 to 68.6% moisture, 14.5 to 19.7% protein, 12.3 to 30.1% fat, and 1.1 to 1.3% ash. The MDCM from leg hone had a higher content of fat, and a lower contents of moisture and protein. The MDCM from neck without skin tended to be opposite to the MDCM from leg hone. The total pigment and myoglobin levels were highest in MDCM from whole carcass without exsanguination such as 3.83 and 0.29 rng /g, and those from the other parts were 1.58~2.93 mg /g and 0. 17~0.31 mg /g, respectively. The emulsifying capacity and water holding capacity were highest in MDCM from neck without skin which contained lower levels of fat, collagen and hydroxyproline, but a higher level of salt soluble protein. The emulsifying capacity of comminuted meat decreased as gelatin content increased. The extractability of hydroxyproline from gelatin showed a higher solubility in acidic solution. The MDCM could he added up to 20% level without detrimentally affecting functional properties of comminuted meats although they had less water holding capacity and cooking loss as the proportion of MDCM increased.

• 한국식생활문화학회지
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• 제37권2호
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• pp.171-177
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• 2022

This study evaluated the nutritional composition and quality traits of rabbit meat as compared to chicken meat. Samples of loin (M. longissimus dorsi) and breast meats were collected from rabbit and chicken carcasses, respectively. The meats were then analyzed for the proximate composition, collagen and energy contents, fatty acid composition, myoglobin and heme iron contents, pH value, water-holding capacity (WHC), cooking loss, meat color, Warner-Bratzler shear force (WBSF) value, and texture profile. Compared to chicken breast meat, lower (p<0.05) protein content and higher (p<0.05) ash and collagen contents were obtained in rabbit loin meat. Rabbit meat remarkably had higher (p<0.05) total polyunsaturated fatty acids (PUFA) and linolenic acid contents and lower (p<0.05) n-6/n-3 PUFA ratio as compared to chicken meat. The pH value and WHC were lower (p<0.05) in rabbit meat than in chicken meat (p<0.05). Rabbit meat exhibited lower (p<0.05) L^* value and higher (p<0.05) a^* and b^* values compared to chicken meat (p<0.05). The WBSF value, hardness, and gumminess were higher (p<0.05) in rabbit meat than in chicken meat (p<0.05). These findings suggest that rabbit meat has higher essential n-3 PUFA, darker color, and firmer texture as compared to chicken meat.

• 한국식품조리과학회지
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• 제15권5호
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• pp.524-532
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• 1999

This study was carried out to obtain information about preferences of the meat food in 491 Koreans including the ones living in New Zealand. General preference for the meats was not significant differences according to sex, monthly income level, residing area, marriage status and family number. Degree of preferences for the meats which have consumed commonly such as beef, pork and chicken showed relatively a high tendency, but the meats such as goat, lamb, deer and turkey were very low in preference score. In the meats cooking style, most subjects preferred Korean style followed by Chinese and western style. The younger had a high score than the older inpreference of the processed meats. The meat foods subjects preferred were Tzeams, Kui, Tangs, cutlets and Tangsuyuks. There were not significant differences in preferences for the meats between Korean living in domestic and New Zealand. This study showed that the meat foods which theirs preference was high have had a high tendency in the intake frequency also. Preferences for the meat food was affected by intake frequency and amount of intake and nutritional knowledge, but not related to BMI, health status and monthly income level.

• 한국축산식품학회지
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• 제30권3호
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• pp.365-372
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• 2010

Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.

• 한국축산식품학회지
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• 제30권1호
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• pp.148-153
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• 2010

시중에서 판매되는 계육과 돈육 가검물 1085개를 구입하고, 총 217개의 대장균 분리주를 확보하였다. 현재 알려진 대장균 병원성 인자 11개(astA, elt, estI, estII, cdt, cnf, eae, afa, stx, inve, aggR)의 보유여부를 PCR 기법으로 조사하였다. 돈육유래 대장균에서 존재하는 병원성 인자는 astA(6.9%), eae와 elt(4.6%), estII(4.0%), estI(2.3%), afa (1.1%), cnf(0.6%)의 순으로 검출되었으나, cdt, stx, aggR, inve는 검출되지 않았다. 계육에서 분리된 대장균 42개 중에서 astA와 inve를 보유하고 있는 병원성 대장균이 각각 1개씩 확인되었다. 특히 astA는 돈육과 계육에서 분리된 대장균 중에서 높은 빈도로 존재하고 있음을 확인하였으며, cnf와 afa같이 기존에 알려지지 않은 병원성 인자들의 존재도 확인되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제28권7호
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• pp.1028-1037
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• 2015

Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat's unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods.